Bowl Lickin' Turkey Chili
Cathy Purdy
ingredients
- 2 pounds ground turkey
- 1 pound bulk Italian sausage
- 1 (15 ounce) can chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 2 (15 ounce) cans red kidney beans, rinsed
- 2 (28 ounce) cans diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 green chili peppers, seeded and chopped
- 1 tablespoon bacon bits
- 4 cubes beef bouillon
- 1/2 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot pepper sauce (Tabasco or Rooster)
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1 (10.5 ounce) bag corn chips
- Shredded cheddar cheese and sour cream (optional)
directions
- 1
Heat a large stock pot over medium-high heat. Brown turkey and sausage in pot. Drain off excess grease.
- 2
Pour in the chili beans, spicy chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- 3
The longer the chili simmers, the better it will taste especially the next day. Top with cheese and sour cream. Eat with Frito corn chips, saltines or cornbread.
Source: Cathy
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